Healthy Tuna Casserole

source: www.tasteofhome.com

Yield: 5 servings.


1 package (7 ounces) elbow macaroni
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup sliced fresh mushrooms
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 cup fat-free milk
1 can (6 ounces) light water-packed tuna, drained and flaked
2 tablespoons diced pimientos
3 teaspoons dried minced onion
1 teaspoon ground mustard
1/4 teaspoon salt
1/3 cup crushed cornflakes


1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well.

2. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Click here to see the full recipe from www.tasteofhome.com! >>

More in Entree